Formaggio o non Formaggio

Buongiorno!   Along with Chef Mo, extremely proud of our SLT students who did an amazing job last night in cheese-making class.   Both their Ricotta (pictured) and Mozzarella where ‘squisito’.   FYI…although typically referred to as cheese, Ricotta cannot be qualified as such given that it is not produced by the coagulation of casein. Rather, it is made by coagulating other milk proteins, notably albumin and globulin left over in the whey that separates from milk during cheese production.   Just a tidbit to make you sound that much smarter at your next cocktail party.   Ciao e buon appetito!